Fall favorite number six: Cinnamon Pumpkin Cupcakes!
Do you want to rock the socks off guests this coming holiday? Then keep reading.
I’ll be the first to admit – I have never been the biggest fan of the “pumpkin spice” craze. I’m more of an apple spice, gal. However, I’ve been feeling extremely festive lately and very enthralled by all the sweet pumpkin possibilities!
These dreamy cupcakes are so freaking amazing you will NEVER know they are dairy-free and egg-free. So easy to make and wonderful to eat. You can even make them gluten-free by swapping out the flour for a gluten-free kind if you so choose!
Light and fluffy, rich and moist – the perfect fall treat!
These irresistible cupcakes will definitely be on my Thanksgiving table, no doubt about it.They are the perfect dessert to bring to your favorite holiday party. You will definitely be rocking the party with these, that is if you can get them out of the kitchen without eating them all yourself.
Photos by Emily Morris
- 2¼ cups flour
- ½ cup + 2 Tbsp pure cane sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground allspice
- ¾ cup unsweetened pumpkin purée
- 1 cup unsweetened almond milk (or non-dairy milk)
- ¼ cup pure maple syrup
- ¼ cup refined coconut oil, melted
- 1 Tbsp fresh lemon juice
- 2 tsp pure vanilla extract
- 1 tsp Rum flavoring
- Spiced Vanilla Frosting (recipe below)
- Preheat the oven to 350°F (180°C). Line a 12 cup muffin tin with nonstick paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, baking soda, salt, allspice, and cloves until combined.
- In a medium bowl, whisk together the pumpkin purée, almond milk, maple syrup, oil, lemon juice, rum flavor and vanilla until smooth.
- Add the wet mixture to the dry mixture and stir until combined. Stop mixing as soon as there are no dry patches of flour, on the bottom of the bowl; The batter will be quite thick (like a muffin batter), but this is normal.
- Scoop the batter into each paper cup, filling them two-thirds to three-quarters full. Smooth out the tops a bit. Bake for 24 to 30 minutes, or until a toothpick inserted into the center of each cupcake comes out clean and the cake springs back—very slowly—when touched. The cupcakes rise beautifully—you might actually scream with joy when you see the beautiful rounded tops!
- Let cool in the pan on a cooling rack for about 10 minutes. Gently transfer the cupcakes to the rack and let cool completely. (Be sure the cupcakes are not warm when you frost them, or the frosting will melt.)
- Frost the cooled cupcakes with Spiced Buttercream Frosting. Store any leftovers in an airtight container in the fridge for up to 5 days. You can also freeze the cupcakes: Place the frosted cupcakes on a plate and freeze, uncovered. Once the frosting has hardened, remove the cupcakes from the freezer and wrap them individually with plastic wrap. Transfer them to an airtight container and freeze for up to 1 month. To thaw, unwrap the cupcake and place it in the fridge or on the counter until thawed throughout
What you need:
- 3 cups Powdered Sugar
- 3 Tbsp Vegan Butter
- 4 Tbsp Almond Milk (or any other non-dairy milk)
- 2 tsp Vanilla Extract
- 1 tsp Rum Flavoring
- 1 tsp cinnamon
- 1 tsp allspice
- Add the powdered sugar, vegan butter, soy milk and vanilla extract to a mixing bowl.
- Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth.
- It should be very thick, but still easily spreadable. If it’s too thick, add a bit more almond milk, if it’s too thin, add a little powdered sugar.
If you try this recipe, let me know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #thewineyvegan on Instagram! I’d love to see what you come up with.